I'm a Massachusetts transplant to the mountains of Colorado with a passion for putting miles behind me and great food in front of me. I firmly believe that there is nothing more satisfying than making something from scratch, from food to clothes, to stuff around the house my husband and I work hard to do it ourselves. I'll work to keep you posted on my latest and greatest culinary masterpieces as well as my training for various road races throughout the year. Enjoy!

1.) Preheat the oven to 350
2.) Bring the water to a boil in a small sauce pan, remove from heat, add the teabags and steep for 5 minutes
3.) Remove the teabags, put the pan on medium heat and add the sugars and butter
4.) Boil the sugar mixture for about 2 minutes until a syrup forms
5.) Meanwhile, mix the sour cream and baking soda and allow to sit for 5 minutes
6.) Add the eggs into the sour cream, mix well
7.) Slowly add the syrup in the sour cream mixture
8.) Combine the remaining ingredients and mix until no flour streaks are left
9.) Pour batter into a loaf pan sprayed with non-stick spray until the pan is about 1/2-2/3 full, if you have extra batter pour into a muffin pan or other small dish
10.) Bake for about 60 minutes (for loaf) or until a toothpick inserted into the middle comes out with a few moist crumbs
11.) Allow to cool completely before slicing

We really enjoyed this version of banana bread. The Earl Grey flavor comes out slightly to bring a different element to a familiar dish.